Easy Peanut Butter Cake Recipe
Servings: 1 cookie sheet cake
Ingredients
Cake Ingredients:
- 2 cup flour --click for the ones I like: Einkorn flour or just organic all-purpose flour
- 2 cup sugar --click for the natural sugar I use
- 1 teaspoon baking soda
- 1 teaspoon salt --click for the sea salt we like
- 2 sticks/16 Tablespoons butter/1 cup, melted
- 1/2 cup organic nut butter of your choice --click for soaked nut butter or another soaked nut butter or this almond nut butter
- 1 cup water --filtered is best (click for water filters)
- 2 eggs --pastured eggs are best
- 1/2 cup milk --see my post about healthy milk
- 1 teaspoon vanilla
Frosting ingredients:
- 1/2 cup organic nut butter
- 9 Tablespoons butter, softened
- 1 1/2 cup powdered sugar – I cut this back from 2 cups --if it's clumpy, be sure to sift it before adding it with the other 2 ingredients.
Chocolate drizzle ingredients, optional (this was my addition):
- 1 cup of your favorite chocolate chips --GMO free if you can find them, or buy organic, click here for the chocolate chips I sometimes get, but the label isn't real sparkly
- 6 Tablespoons butter
Instructions
- Preheat oven to 350*.
- Mix the cake ingredients together well (dry ingredients first, then add wet ingredients), I use my Bosch mixer. Spread evenly into an ungreased sheet cake pan and bake for 25-30 minutes or until the top feels set. Don't overbake.
- Mix the frosting ingredients together well, and spread onto the cake once it's cool. It's not going to look like enough, but it works out to be perfect.
- Melt the chocolate chips and butter in a saucepan on low heat until smooth. Let cool and use a spoon to drizzle it around, OR spoon into a baggie (or pastry bag) with a small corner cut off. Pipe it through onto the cake in whatever pattern you feel like.
Notes
Double the cake recipe for 3-9" pans, but you may need even more frosting than double if you're making a layer cake with frosting between the layers plus more for decorating.